In addition to the turkey I made my first roast beef and loved the flavor. Best thing to do is season the beef when you put the turkey in the oven and it'll be flavored just right when the turkey comes out.
1 Roast beef
1 tablespoon of Red Chili Sauce
1 inch piece of ginger chopped
2 large cloves of garlic chopped
1/2 cup of Worcestershire sauce
1/4 cup of olive oil
1/2 cup of red wine
Mix all ingredients except wine in a large zip lock bag. Marinate the beef for at least 2 hours. Place in the oven covered and cook to desired doneness. Once the beef has cooked. Transfer all pan drippings to a small sauce pan. Add the wine. Simmer for a few minutes. Tastes great drizzled over the meat.
Tuesday, December 30, 2008
Jerk Turkey and Gravy with Curried Dressing
I've never claimed that large portions are my forte. I usually cook for no more than about 5 people. But I decided to do some large portions of meat for Christmas. The first being the Jerk Turkey which is officially "my ting" (with the Jamaican accent, lol). Very Simple but the flavor is amazing. This should be done the night before.
1 10-12 lb turkey (cleaned and innards removed)
4 tablespoons of McCormick Jerk Seasoning, Plus extra for coating (it doesn't have black pepper in it)
4 tablespoons of Soy Sauce
4 tablespoons of Olive Oil
4 tablespoons of Apple Cider Vinegar
3 large cloves of garlic
Wisk all ingredients except garlic and turkey in a small bowl. Chop garlic into slices and slide under the skin throughout the bird. Take a baster and squirt the marinade under the skin in various parts of the bird and massage in. Rub the bird down with olive oil. Pour any remainder marinade over the bird. Sprinkle the outside of the bird with the dry jerk seasoning. Cook according to bird direction (or until the little thingy pops out).
***Toss the turkey necks and other innards in dry jerk seasoning and keep refrigerated until the gravy is ready to be prepared. Fry up the kidneys, liver and heart (yes heart) fry them up like chicken chop it up and throw them in some grits, maaannn, bang, you talking about some good eats!
I still haven't mastered the art of non lumpy gravy so the gravy is rather simple. Boil the turkey necks in water until cooked through. Bring 2 large jars of store bought turkey gravy just to a boil, add in the turkey neck broth and drippings from the fully cooked turkey. Simmer for a few minutes and your done. Add the dry jerk seasoning if the drippings don't add enough flavor.
Again the grocery store is your greatest friend on holidays. Get two packages of turkey stove stop stuffing. When heating the water and butter add 2 tablespoons of curry powder before the dry mix is added. Then cook as directed. Really good flavor combination with the turkey. If you can find it throw in some cooked curried goat.
1 10-12 lb turkey (cleaned and innards removed)
4 tablespoons of McCormick Jerk Seasoning, Plus extra for coating (it doesn't have black pepper in it)
4 tablespoons of Soy Sauce
4 tablespoons of Olive Oil
4 tablespoons of Apple Cider Vinegar
3 large cloves of garlic
Wisk all ingredients except garlic and turkey in a small bowl. Chop garlic into slices and slide under the skin throughout the bird. Take a baster and squirt the marinade under the skin in various parts of the bird and massage in. Rub the bird down with olive oil. Pour any remainder marinade over the bird. Sprinkle the outside of the bird with the dry jerk seasoning. Cook according to bird direction (or until the little thingy pops out).
***Toss the turkey necks and other innards in dry jerk seasoning and keep refrigerated until the gravy is ready to be prepared. Fry up the kidneys, liver and heart (yes heart) fry them up like chicken chop it up and throw them in some grits, maaannn, bang, you talking about some good eats!
I still haven't mastered the art of non lumpy gravy so the gravy is rather simple. Boil the turkey necks in water until cooked through. Bring 2 large jars of store bought turkey gravy just to a boil, add in the turkey neck broth and drippings from the fully cooked turkey. Simmer for a few minutes and your done. Add the dry jerk seasoning if the drippings don't add enough flavor.
Again the grocery store is your greatest friend on holidays. Get two packages of turkey stove stop stuffing. When heating the water and butter add 2 tablespoons of curry powder before the dry mix is added. Then cook as directed. Really good flavor combination with the turkey. If you can find it throw in some cooked curried goat.
Mommy's Great Chocolate Cake
Apologies to Bill Cosby. Made this cake twice to rave reviews. Its really a Double Chocolate Caramel Cake with the aid of duncan hines. It's super rich so its not for the faint of heart.
1 package of Devils Food cake mix
1 1/3 cups of water
1/3 cup of vegetable oil
3 eggs (2 large, one jumbo, Makes the cake really moist)
1 container of milk chocolate whipped icing
6 oz of Caramel topping (can be found in the ice cream section)
Prepare the cake mix according to package instructions. Pour batter into two 9 inch round cake pans. Allow to cool. Once cooled. Spread the caramel generously between the layers. Ice the rest of the cake with the milk chocolate icing. Sprinkle the left over caramel on top of the cake.
1 package of Devils Food cake mix
1 1/3 cups of water
1/3 cup of vegetable oil
3 eggs (2 large, one jumbo, Makes the cake really moist)
1 container of milk chocolate whipped icing
6 oz of Caramel topping (can be found in the ice cream section)
Prepare the cake mix according to package instructions. Pour batter into two 9 inch round cake pans. Allow to cool. Once cooled. Spread the caramel generously between the layers. Ice the rest of the cake with the milk chocolate icing. Sprinkle the left over caramel on top of the cake.
Monday, December 1, 2008
Chinese Dinner 4 Dad
Since I get my unique taste in food almost exclusively from my dad I decided to try my hand at a few dishes on his birthday. They all came out really good and will get added to the routine.
Egg Drop Soup
2 cups of chicken broth
2 small pieces of ginger
1/2 teaspoon of oyster sauce
1 large egg, scrambled
1 dried chili pepper
a dash of hot sauce
Bring all ingredients (except the egg) to a boil in a medium sauce pan. Once the broth is boiling profusely drop in the egg and stir lightly with a fork to break it up. Remove from heat. Serve immediately.
Shrimp Egg Foo Yung
10 medium raw shrimp peeled, deveined, and halved
1/3 cup of bean sprouts
1/4 cup of diced onions
4 extra large eggs
5 leaves of chinese cabbage chopped
1 teaspoon of hot sauce
1 tablespoon of oyster sauce
1 cup of chicken gravy
Beat the egg and wet ingredients together in a large bowl. Add sprouts, shrimp, onion, and cabbage. Pour 1/4 of the mixture into a very hot small skillet. Once the bottom has browned slightly flip and cook the other side completely. Remove heat, smother in gravy. Repeat using the rest of the mixture until complete.
Shrimp Fried Rice
10 medium raw shrimp peeled, deveined, and halved
1/3 cup of bean sprouts
1/4 cup of diced onions
1 egg scrambled
2 leaves of chinese cabbage chopped
1 teaspoon of hot sauce
1 tablespoon of oyster sauce
2 tablespoons of soy sauce
3 cups of cooked rice
Add add olive oil to skillet. Heat until smoking. Add the egg, then immediately add the other ingredients. Cook until shrimp is done.
Egg Drop Soup
2 cups of chicken broth
2 small pieces of ginger
1/2 teaspoon of oyster sauce
1 large egg, scrambled
1 dried chili pepper
a dash of hot sauce
Bring all ingredients (except the egg) to a boil in a medium sauce pan. Once the broth is boiling profusely drop in the egg and stir lightly with a fork to break it up. Remove from heat. Serve immediately.
Shrimp Egg Foo Yung
10 medium raw shrimp peeled, deveined, and halved
1/3 cup of bean sprouts
1/4 cup of diced onions
4 extra large eggs
5 leaves of chinese cabbage chopped
1 teaspoon of hot sauce
1 tablespoon of oyster sauce
1 cup of chicken gravy
Beat the egg and wet ingredients together in a large bowl. Add sprouts, shrimp, onion, and cabbage. Pour 1/4 of the mixture into a very hot small skillet. Once the bottom has browned slightly flip and cook the other side completely. Remove heat, smother in gravy. Repeat using the rest of the mixture until complete.
Shrimp Fried Rice
10 medium raw shrimp peeled, deveined, and halved
1/3 cup of bean sprouts
1/4 cup of diced onions
1 egg scrambled
2 leaves of chinese cabbage chopped
1 teaspoon of hot sauce
1 tablespoon of oyster sauce
2 tablespoons of soy sauce
3 cups of cooked rice
Add add olive oil to skillet. Heat until smoking. Add the egg, then immediately add the other ingredients. Cook until shrimp is done.
Get 'em drunk Rum Balls
The rum balls came out wonderfully. It's super easy to make, and quite potent. Only for those 21 and up.
2 cups of crushed Nilla waffers
1/4 cup of honey
1 tablespoon of cocoa powder
1/2 cup of dark rum
Powdered sugar
Combine all ingredients except powdered sugar until it forms a thick dough. Roll into balls. Roll balls in powdered sugar and they are ready to eat!
2 cups of crushed Nilla waffers
1/4 cup of honey
1 tablespoon of cocoa powder
1/2 cup of dark rum
Powdered sugar
Combine all ingredients except powdered sugar until it forms a thick dough. Roll into balls. Roll balls in powdered sugar and they are ready to eat!
Thursday, November 13, 2008
I want grits, don't forget, put cheese in my...
If you weren't a teenager or 20 something in the late 90s you might not get the title but that's ok. Tried out something new and really liked it last night. Spicy shrimp and cheese grits.
1 lb of raw shrimp peeled and deveined
1/2 cup of hot sauce
3 tablespoons of flour
2 teaspoons of season salt
2 cups of water
1/2 cup of instant grits
1/2 cup of shredded cheddar cheese
1 small clove of garlic minced
dash of cayenne pepper
Corn oil for frying
Marinate the shrimp in the hot sauce for about and hour. Mix flour and season salt in a Ziploc bag. Add shrimp shake until coated. Place the shrimp in the hot oil in a skillet. Cook on both sides until done (shrimp turns pink). Place on a paper towel to drain. For the grits boil the two cups of water. When water is boiling rapidly add the garlic and cayenne pepper, then add the grits and cook according to package directions. Once the grits are done but still piping hot use a whisk to add in the cheddar cheese until fully blended. Goes well with fried green tomatoes or greens.
1 lb of raw shrimp peeled and deveined
1/2 cup of hot sauce
3 tablespoons of flour
2 teaspoons of season salt
2 cups of water
1/2 cup of instant grits
1/2 cup of shredded cheddar cheese
1 small clove of garlic minced
dash of cayenne pepper
Corn oil for frying
Marinate the shrimp in the hot sauce for about and hour. Mix flour and season salt in a Ziploc bag. Add shrimp shake until coated. Place the shrimp in the hot oil in a skillet. Cook on both sides until done (shrimp turns pink). Place on a paper towel to drain. For the grits boil the two cups of water. When water is boiling rapidly add the garlic and cayenne pepper, then add the grits and cook according to package directions. Once the grits are done but still piping hot use a whisk to add in the cheddar cheese until fully blended. Goes well with fried green tomatoes or greens.
Lobster Pasta, Simple goodness
My need to make pasta less repulsive continues with trying out new and inventive ways not to be grossed out by it. Since lobster tails were on sale (its a recession) I picked up 3 and tried to decide what to do with them. After looking through the cook book the hubby got me I decided to do an asian inspired pasta dish. I'm all about fusion.
Spicy Lobster Pasta
3 lobster tails
3 tbsp honey
1 clove of garlic chopped
1 small piece of fresh ginger chopped
3 dried chilli peppers
3 tbsp white wine
1/2 package of angel hair pasta
Cut open the lobster tails and slice up the meat. Mix with the honey ginger, garlic, wine and chili peppers. Marinate at least 2 hours. Heat skillet with a little olive oil. Cook lobster until done. Cook pasta according to package directions. Remove lobster from heat. Place the remaining marinade in pan. Add cooked pasta and lobster. Toss and remove from heat. Serve with a salad.
Spicy Lobster Pasta
3 lobster tails
3 tbsp honey
1 clove of garlic chopped
1 small piece of fresh ginger chopped
3 dried chilli peppers
3 tbsp white wine
1/2 package of angel hair pasta
Cut open the lobster tails and slice up the meat. Mix with the honey ginger, garlic, wine and chili peppers. Marinate at least 2 hours. Heat skillet with a little olive oil. Cook lobster until done. Cook pasta according to package directions. Remove lobster from heat. Place the remaining marinade in pan. Add cooked pasta and lobster. Toss and remove from heat. Serve with a salad.
Wednesday, October 29, 2008
Easy Spaghetti Sauce
Anyone who knows me knows I can't stand spaghetti, mostly because I find jarred sauce the equivalent of swill. So when I actually sat down and decided to make my own, I discovered I like spaghetti. Takes a little longer than most of my recipes but it typically disappears just as fast.
2 cans of plain tomato sauce
2 whole fresh tomatoes peeled and chopped
6 leaves of fresh Basil
6 branches of fresh Thyme
3 cloves of garlic chopped
1/4 cup of red wine
2 teaspoons of sugar
1 tablespoon of dry italian seasoning
A few dashes of hot sauce
Combine all ingredients in a medium sauce pan bring to a boil then simmer for about an hour.
I typically don't make the sauce without meatballs, which adds to the flavor. Use the same recipe for Italian meatballs from a previous blog. Add the fresh thyme and basil to the meatball mixture. Once the meatballs are almost cooked through add to the spaghetti sauce with the pan drippings. Pour over angel hair pasta.
2 cans of plain tomato sauce
2 whole fresh tomatoes peeled and chopped
6 leaves of fresh Basil
6 branches of fresh Thyme
3 cloves of garlic chopped
1/4 cup of red wine
2 teaspoons of sugar
1 tablespoon of dry italian seasoning
A few dashes of hot sauce
Combine all ingredients in a medium sauce pan bring to a boil then simmer for about an hour.
I typically don't make the sauce without meatballs, which adds to the flavor. Use the same recipe for Italian meatballs from a previous blog. Add the fresh thyme and basil to the meatball mixture. Once the meatballs are almost cooked through add to the spaghetti sauce with the pan drippings. Pour over angel hair pasta.
Dry Rub
This rub was modified from a recipe I found online. It's great on beef: steak, ribs, hamburgers (according to my dad), pork ribs it's delicious, even on shrimp when you broil them. It's leaves a crisp layer on the outside and a hint of spiciness because of the cayenne pepper.
3 tablespoons of white sugar
3 tablespoons of brown sugar
3 tablespoons of chili powder
3 tablespoons of ground cumin
1 tablespoon of paprika
1 teaspoon of cayenne pepper
Mix all ingredients together in an airtight container. Rub generously into raw meat before preparation.
3 tablespoons of white sugar
3 tablespoons of brown sugar
3 tablespoons of chili powder
3 tablespoons of ground cumin
1 tablespoon of paprika
1 teaspoon of cayenne pepper
Mix all ingredients together in an airtight container. Rub generously into raw meat before preparation.
Chinese Shrimp Noodle soup
Wonderful cold weather, I don't feel good, leave me alone, soup.
1 Small bunch of Chinese Cabbage
1 hand full of Bean Sprouts
2 Dried chili peppers
2 large clove of garlic chopped
1/2 inch of fresh ginger chopped
1 package of ramen noodles
30 raw peeled deveined shrimp
4 cans of chicken broth
Soy sauce - optional
Heat the chicken broth in a medium sauce pan. Add the chili peppers, garlic and ginger to the broth. Allow to come to a boil and simmer for a few minutes. Add the raw shrimp to the broth. Cook for 5-10 minutes until the shrimp is cooked through. Divide the bean sprouts and chinese cabbage between 4 bowls. Pour the boiling hot soup over the fresh vegetables. Add soy sauce.
1 Small bunch of Chinese Cabbage
1 hand full of Bean Sprouts
2 Dried chili peppers
2 large clove of garlic chopped
1/2 inch of fresh ginger chopped
1 package of ramen noodles
30 raw peeled deveined shrimp
4 cans of chicken broth
Soy sauce - optional
Heat the chicken broth in a medium sauce pan. Add the chili peppers, garlic and ginger to the broth. Allow to come to a boil and simmer for a few minutes. Add the raw shrimp to the broth. Cook for 5-10 minutes until the shrimp is cooked through. Divide the bean sprouts and chinese cabbage between 4 bowls. Pour the boiling hot soup over the fresh vegetables. Add soy sauce.
Thursday, September 11, 2008
I feel like chicken tonight
Most of my dishes are smash hits or glaring failures. A couple of new chicken dishes have made it into the rotation. The first is Lemon Garlic Cornish hens. I made this for my mom last weekend with wild rice, broccoli and asparagus.
Lemon Garlic Cornish Hens
2 Cornish Hens
4 gloves of garlic
2 tbs Italian Seasoning
Juice from 1 and a half lemons
A splash of hot sauce
Clean the hens discard the innards (or toss them in some flour and fry them for a quick snack while the birds are marinating) and place them in a glass baking dish. Chop 1 garlic clove into large pieces. Place the pieces under the skin of the hens. Mince the 3 remaining garlic cloves. Squeeze the juice from the lemons, strain to remove seeds and pulp. Mix the minced garlic, hot sauce and lemon juice then pour over the chicken. Place a lemon half into each hen cavity. Sprinkle the italian seasoning over both hens. Refrigerate for 2 hours. Place in oven at 350 for about 1 hour.
The next happened by accident. I got a lot of good ideas as I went on. Reese's Chicken Lo Mein. I had bok choi and didn't know what to do with it.
Reese's Chicken Lo Mein
1 lb of chicken breast
4 tablespoons of soy sauce
1 bunch of baby bok choi
2 teaspoons of red chili pepper sauce
1 tablespoon of ginger
1 tablespoon of sesame seeds
1 package of ramen noodles
Chop the chicken into bite size pieces. Mix the soy sauce, chili pepper sauce, ginger, and sesame seeds in a plastic container. Add the chicken and marinate for at least 2 hours. Heat a pan or wok with olive oil. Cook chicken thoroughly. Cook ramen noodles according to package directions while chicken is cooking. Add bok choi to cooked chicken and cover until wilted. Add Ramen noodles to the chicken and bok choi, cook for a couple of more minutes.
Lemon Garlic Cornish Hens
2 Cornish Hens
4 gloves of garlic
2 tbs Italian Seasoning
Juice from 1 and a half lemons
A splash of hot sauce
Clean the hens discard the innards (or toss them in some flour and fry them for a quick snack while the birds are marinating) and place them in a glass baking dish. Chop 1 garlic clove into large pieces. Place the pieces under the skin of the hens. Mince the 3 remaining garlic cloves. Squeeze the juice from the lemons, strain to remove seeds and pulp. Mix the minced garlic, hot sauce and lemon juice then pour over the chicken. Place a lemon half into each hen cavity. Sprinkle the italian seasoning over both hens. Refrigerate for 2 hours. Place in oven at 350 for about 1 hour.
The next happened by accident. I got a lot of good ideas as I went on. Reese's Chicken Lo Mein. I had bok choi and didn't know what to do with it.
Reese's Chicken Lo Mein
1 lb of chicken breast
4 tablespoons of soy sauce
1 bunch of baby bok choi
2 teaspoons of red chili pepper sauce
1 tablespoon of ginger
1 tablespoon of sesame seeds
1 package of ramen noodles
Chop the chicken into bite size pieces. Mix the soy sauce, chili pepper sauce, ginger, and sesame seeds in a plastic container. Add the chicken and marinate for at least 2 hours. Heat a pan or wok with olive oil. Cook chicken thoroughly. Cook ramen noodles according to package directions while chicken is cooking. Add bok choi to cooked chicken and cover until wilted. Add Ramen noodles to the chicken and bok choi, cook for a couple of more minutes.
Tuesday, August 5, 2008
Meat, thinking beyond the ball
I've had a really good run this week with ground meat (none of it beef). I've discovered that thinking outside of the box (or ball as it were) increases my ablity to create good stuff. I've done three different "meatballs" that are extremely easy to make. Sweet & Sour Chicken balls, Italian Meatballs and Lamb Balls. Lamb balls are very easy. Get the ground lamb with rosemary, mint and garlic from Whole foods, form into balls, cook in olive oil you're done.
Sweet & Sour Chicken Balls
1lb of ground chicken
1 package of sweet and sour seasoning
2 tbsp soy sauce
1 egg
1 serving cup of pineapple (like the kind you put in kids lunches)
A few dashes of hot sauce
Cooking oil
Sweet and Sour Sauce (optional)
Mix all ingredients together with hands (except the oil). Heat the oil in a deep fryer or a deep sauce pan. Once the oil is very hot drop the formed chicken balls into the hot grease and deep fry for about 5-10 minutes depending on how thick the balls are. Remove from oil drain on paper towel. Empty sweet and sour sauce into a large bowl mix in balls to coat. Serve over rice with bok choy.
Italian Sausage Meatballs
1 package of Italian sausage (about 5 or 6 links)
3 tbsp Italian Seasoning (fresh basil, thyme and oregano if you have it)
2 tbsp Red wine
1 clove of garlic (minced)
1 egg
A few dashes of hot sauce
Olive oil for cooking
Take the outter casing off of the sausages. Place the ground meat in a bowl. Knead in all other ingredients except oil. Form into balls. Heat oil in pan. Sautee on both sides until brown. Cover and continue to cook until done.
All three of these were big hits with both the child and the hubby, not that they had much of a choice. But when you're looking for something simple meatballs can't be beat. And they translate well to lunch the next day. A meatball gyro, a meatball sub just add tomato sauce to the italian balls. Throw the chicken balls into a cup of ramen noodles. There you go.
Sweet & Sour Chicken Balls
1lb of ground chicken
1 package of sweet and sour seasoning
2 tbsp soy sauce
1 egg
1 serving cup of pineapple (like the kind you put in kids lunches)
A few dashes of hot sauce
Cooking oil
Sweet and Sour Sauce (optional)
Mix all ingredients together with hands (except the oil). Heat the oil in a deep fryer or a deep sauce pan. Once the oil is very hot drop the formed chicken balls into the hot grease and deep fry for about 5-10 minutes depending on how thick the balls are. Remove from oil drain on paper towel. Empty sweet and sour sauce into a large bowl mix in balls to coat. Serve over rice with bok choy.
Italian Sausage Meatballs
1 package of Italian sausage (about 5 or 6 links)
3 tbsp Italian Seasoning (fresh basil, thyme and oregano if you have it)
2 tbsp Red wine
1 clove of garlic (minced)
1 egg
A few dashes of hot sauce
Olive oil for cooking
Take the outter casing off of the sausages. Place the ground meat in a bowl. Knead in all other ingredients except oil. Form into balls. Heat oil in pan. Sautee on both sides until brown. Cover and continue to cook until done.
All three of these were big hits with both the child and the hubby, not that they had much of a choice. But when you're looking for something simple meatballs can't be beat. And they translate well to lunch the next day. A meatball gyro, a meatball sub just add tomato sauce to the italian balls. Throw the chicken balls into a cup of ramen noodles. There you go.
Monday, July 28, 2008
Best Non-Traditional Places to Get Pizza in the DC Area
I thoroughly hate Pizza Hut and Dominoes, only on rare occasions can I choke down Papa John's without being disgusted. Whenever I can find good pizza I'm on it. I have 5 places to get pizza that are kind of out of the norm for the DC area. I'm not on those gourmet pizza places or places that are voted the best in DC, I like little random places you happen upon by accident.
So here we go in no particular order:
1. Indian Experience - 17th & L STs NW. It's the carryout part to the Ascot restaurant that is right next door. Yes this is an Indian Restaurant but they sell pizza. Which is pretty much naan, herby (I know it's not a word) tomato based sauce, topped with some sort of white cheese an your choice of lamb, chicken or tandoori shrimp. Go for the shrimp. One of the places I missed dearly when I stopped working by Farragut North. The pizza is made to order and is piping hot. The spices, bread, cheese and shrimp blend so well that you almost forget it's actually a pizza from a carryout establishment.
2. Ledo's - University Blvd., Hyattsville, MD. I was introduced to black olives by Ledo's pizza. With my Grandmarie living very close to this place I remember a childhood filled with square pizzas. There is a chain of Ledo's throughout the area now but the original is still in a class of its own. Thin crispy crust, delicate toppings and the tell-tale square shape makes this a wonderful pizza.
3. Costco - Pentagon City, Arlington, VA. A friend from New York turned me onto Costco's pizza. I was at his house and stated I really wanted a slice of good NY style cheese pizza. This slice fit the bill. Just enough grease, super huge slice for very little change. It fills that NY (or Philly) pizza craving some transplants may have.
4. Pupatella - Food Cart across from Ballston Metro, Arlington, VA. My co-worker turned me on to this. Then the Washington Post wrote it up so I pretty much had to go. The pizzas are made while you wait. The crust is crunchy like they have an authentic wood burning stove hidden in that tiny cart. The sauce is very simple and actually tastes a lot like fresh tomatoes (a huge plus, I hate jar sauces). The toppings are scant but delicious none the less. The team that owns it are very pleasant and accommodating. Try a margherita with prosciutto delish the saltiness of the meat is a great balance with the sweetness of the mozzarella.
5. Roma Pizza - Union Station. I discovered this long ago in high school but their deep dish is delicious. It's a chain and from my experience the one in Union Station is by far the best. The dough isn't greasy and it has a trace of sweetness. I can't speak on the thin crust but the thick slice puts Uno's (right upstairs) to shame.
So here we go in no particular order:
1. Indian Experience - 17th & L STs NW. It's the carryout part to the Ascot restaurant that is right next door. Yes this is an Indian Restaurant but they sell pizza. Which is pretty much naan, herby (I know it's not a word) tomato based sauce, topped with some sort of white cheese an your choice of lamb, chicken or tandoori shrimp. Go for the shrimp. One of the places I missed dearly when I stopped working by Farragut North. The pizza is made to order and is piping hot. The spices, bread, cheese and shrimp blend so well that you almost forget it's actually a pizza from a carryout establishment.
2. Ledo's - University Blvd., Hyattsville, MD. I was introduced to black olives by Ledo's pizza. With my Grandmarie living very close to this place I remember a childhood filled with square pizzas. There is a chain of Ledo's throughout the area now but the original is still in a class of its own. Thin crispy crust, delicate toppings and the tell-tale square shape makes this a wonderful pizza.
3. Costco - Pentagon City, Arlington, VA. A friend from New York turned me onto Costco's pizza. I was at his house and stated I really wanted a slice of good NY style cheese pizza. This slice fit the bill. Just enough grease, super huge slice for very little change. It fills that NY (or Philly) pizza craving some transplants may have.
4. Pupatella - Food Cart across from Ballston Metro, Arlington, VA. My co-worker turned me on to this. Then the Washington Post wrote it up so I pretty much had to go. The pizzas are made while you wait. The crust is crunchy like they have an authentic wood burning stove hidden in that tiny cart. The sauce is very simple and actually tastes a lot like fresh tomatoes (a huge plus, I hate jar sauces). The toppings are scant but delicious none the less. The team that owns it are very pleasant and accommodating. Try a margherita with prosciutto delish the saltiness of the meat is a great balance with the sweetness of the mozzarella.
5. Roma Pizza - Union Station. I discovered this long ago in high school but their deep dish is delicious. It's a chain and from my experience the one in Union Station is by far the best. The dough isn't greasy and it has a trace of sweetness. I can't speak on the thin crust but the thick slice puts Uno's (right upstairs) to shame.
Thursday, July 24, 2008
Spicing up dinner time when you really don't feel like cooking
As most women with families do I cook almost every night of the week and I am not for spending 3 hours in the kitchen when I get home after 5pm. I try to make all my dinner meals in about 30 minutes sometimes it takes a little longer depending on whether the oven is used or not. Dinner always consists of 3 parts: (because that's what I was raised on) meat, side dish (starch) and vegetable.
Usually the vegetables take the least amount of time, my string beans and asparagus are crunchy and the leafy greens are wilted. On those especially lazy days the bagged salads are life savers (God bless dole and Fresh express). Sides are really my downfall because I don't typically eat them, carbs have never been my thing but I believe in balanced meals. I tend to waffle between couscous, rice, and pasta. On rare occasions I'll try some potatoes. My random child dislikes potatoes greatly (white, red, sweet, doesn't matter). The only time I can get her to enjoy a potato side is if I fry up the smiley face french fries by McCain, crispy on the outside and mashed potatoes on the inside. They really are good. The meats are typically my Strong suit (I'm a total carnivore) I build the rest of the meal around that. I'm kind of anal in that I think that the meal should "go together" I can't have Indian curried lambballs, Spanish rice and broccoli, the flavors just don't mesh well together (I know because this was the leftovers from 3 different meals that were choked down for lunch).
One of my favorite meals (that I actually fixed last night) that's easy, quick and satisfying even if you're just doing a meal for one is jerk burgers, sweet potato fries and salad with homemade Italian dressing. Great with a summer ale or blonde ale (cause I'm a beer connoisseur also).
Jerk Burgers
1lb of hamburger meat (you can use chicken I wouldn't recommend turkey)
2tbs of Caribbean Jerk seasoning
1/4 cup of Worcestershire sauce (about)
A few shakes of Tabasco sauce (optional)
Knead all ingredients together in a bowl. Form patties (about 4). Toss into a hot skillet or on the foreman grill. Cook to desired doneness. Top with Monterrey jack or mozzarella cheese, mango or pineapple salsa (and jalapenos if you can take the heat).
Sweet Potato Fries
(I like mine really sweet omit the sugars if you don't)
1 large sweet potato - sliced into fries
2tbs white flour
1tbs each white sugar and brown sugar
2tsp of cinnamon (more if desired)
1/3 cup of whole milk
Frying oil (corn or peanut is recommended)
After you've chopped up the sweet potato soak them in the milk for a few minutes. Combine the dry ingredients in a plastic bag. Place sweet potatoes in bag, shake to coat well. Place in hot oil and fry for 2-3 minutes. The fries will have a slight crunch on the outside and be soft on the inside. I love them dipped in honey.
Homemade Italian Salad dressing
2tbs olive oil
1tbs vinegar
1tbs dry Italian seasoning
1/2 tsp shakes of Parmesan cheese
1/4 tsp of minced garlic
A few shakes of Tabasco sauce (optional)
Combine everything in a small plastic container with a lid. Shake well. Serve immediately over salad. I wouldn't recommend making a lot at one time, just enough for what you need and it's so easy you can make it whenever you have salad.
Keep in mind that I don't measure anything and I totally believe in cooking to one's taste. That's really the only way to cook, a little tweak here, an omission there is how everyone should cook. Never be a slave to recipes.
Usually the vegetables take the least amount of time, my string beans and asparagus are crunchy and the leafy greens are wilted. On those especially lazy days the bagged salads are life savers (God bless dole and Fresh express). Sides are really my downfall because I don't typically eat them, carbs have never been my thing but I believe in balanced meals. I tend to waffle between couscous, rice, and pasta. On rare occasions I'll try some potatoes. My random child dislikes potatoes greatly (white, red, sweet, doesn't matter). The only time I can get her to enjoy a potato side is if I fry up the smiley face french fries by McCain, crispy on the outside and mashed potatoes on the inside. They really are good. The meats are typically my Strong suit (I'm a total carnivore) I build the rest of the meal around that. I'm kind of anal in that I think that the meal should "go together" I can't have Indian curried lambballs, Spanish rice and broccoli, the flavors just don't mesh well together (I know because this was the leftovers from 3 different meals that were choked down for lunch).
One of my favorite meals (that I actually fixed last night) that's easy, quick and satisfying even if you're just doing a meal for one is jerk burgers, sweet potato fries and salad with homemade Italian dressing. Great with a summer ale or blonde ale (cause I'm a beer connoisseur also).
Jerk Burgers
1lb of hamburger meat (you can use chicken I wouldn't recommend turkey)
2tbs of Caribbean Jerk seasoning
1/4 cup of Worcestershire sauce (about)
A few shakes of Tabasco sauce (optional)
Knead all ingredients together in a bowl. Form patties (about 4). Toss into a hot skillet or on the foreman grill. Cook to desired doneness. Top with Monterrey jack or mozzarella cheese, mango or pineapple salsa (and jalapenos if you can take the heat).
Sweet Potato Fries
(I like mine really sweet omit the sugars if you don't)
1 large sweet potato - sliced into fries
2tbs white flour
1tbs each white sugar and brown sugar
2tsp of cinnamon (more if desired)
1/3 cup of whole milk
Frying oil (corn or peanut is recommended)
After you've chopped up the sweet potato soak them in the milk for a few minutes. Combine the dry ingredients in a plastic bag. Place sweet potatoes in bag, shake to coat well. Place in hot oil and fry for 2-3 minutes. The fries will have a slight crunch on the outside and be soft on the inside. I love them dipped in honey.
Homemade Italian Salad dressing
2tbs olive oil
1tbs vinegar
1tbs dry Italian seasoning
1/2 tsp shakes of Parmesan cheese
1/4 tsp of minced garlic
A few shakes of Tabasco sauce (optional)
Combine everything in a small plastic container with a lid. Shake well. Serve immediately over salad. I wouldn't recommend making a lot at one time, just enough for what you need and it's so easy you can make it whenever you have salad.
Keep in mind that I don't measure anything and I totally believe in cooking to one's taste. That's really the only way to cook, a little tweak here, an omission there is how everyone should cook. Never be a slave to recipes.
Wednesday, July 16, 2008
Eat your hear out Taco Bell...Gooey, slimy, and melty --- Goslelty
Went to Whole Foods for the first time this weekend to try to add something exotic to my usual weekly meals. And what do they have in the seafood section but fresh calamari. 1 pound of squid should do very nicely. After watching the Early show on CBS I was motivated to do something special with pizza. I got some ridiculously fresh mozzarella and pizza sauce. I get home and look through the cookbook the hubby got me for Christmas to try and find a good squid recipe. Fried squid is just too typical and just not me. A-ha one where I only have to buy one ingredient after I tweak it. Recipe as I made it as follows, about
1 inch long piece of fresh ginger (left over from my adventures in grilled tuna),
3 dried red chili peppers
3 cloves of garlic
1 lb of squid sliced into rings
a couple of tablespoons of olive oil
a bunch of bok choy
I rarely measure ingredients so it's really hard for me to write out recipes. Chop up the garlic and ginger into small pieces (mince). Tear up the peppers and add them all to the squid with olive oil and toss. Refrigerate for about 2 hours. You really should sautee the squid in a wok but mine is still packed away in my basement after the move. I heated a large frying pan over medium heat until it was hot (water sizzled) then tossed in the squid. It obviously doesn't take very long to cook a couple of minutes but I kept the squid moving the entire time. Removed the fully cooked white squid from the pan and added what was left of the marinate and waited for it to boil. Added the chopped bok choi and covered the pan immediately. After about 2 or 3 minutes the bok choi was wilted but still tender. Added the squid back into the pan tossed it for a few seconds and served over rice. It was really spicy which my daughter loved. The hubby and cousin even tried it and loved it eventhough they have aversions to slimey foods with tentacles. Very light easy to fix and perfect for a summer dish.
Next is melty. The mozzarella from Whole foods was delish. If I wasn't occassionally lactose intolerant I would have just eaten the cheese globe whole. Bought a Pillsbury pizza crust, leaves a little to be desired as far as taste but it worked enough. THe pizza sauce was really good, unlike most other pizza sauces you could taste the tomatoes. I sauteed some italian sweet sausage and mushrooms (another favorite of the daughter). I cooked the crust for about 5 minutes so that it would be cruchy added the toppings on different sections of the pizza (you know how it's almost impossible to have a pizza everyone is happy with). Sprinkled some sliced garlick under the toppings and finished it with a toss of Italian seasoning. Cooked it for a few more minutes and wa-la. Melty cheesy goodness. The cheese really made the pizza, must invest in more ridiculously expensive cheese.
Last but certainly not least the gooey goodness that is a recipe for a s'more pizza. The one I saw on the early show looked kind of ick, but I liked the idea of it. As always I tweaked. Probably the easiest recipe ever only 3 ingredients.
1 pack of ready to bake chocolate chip cookie dough (you can really use any type you want)
Few tablespoons of hot fudge sauce
2-3 cups of marshmallows.
Roll out the dough into a circle on a cookie sheet. Bake according to package directions. After the cookie has finished baking allow it to cool completely then spread the hot fudge sauce on like pizza sauce. Liberally add marshmallows to the top of the pizza. Turn your oven to low broil. And stick the pizza back in for a few seconds (it really takes less than 1 minute) for a very cool toasted marshmallow topping. It's ready to eat immediately. The sugar content has to be through the roof so if you make it for kids make sure they are going home immediately afterward, lol. The kid and adults all loved it.
1 inch long piece of fresh ginger (left over from my adventures in grilled tuna),
3 dried red chili peppers
3 cloves of garlic
1 lb of squid sliced into rings
a couple of tablespoons of olive oil
a bunch of bok choy
I rarely measure ingredients so it's really hard for me to write out recipes. Chop up the garlic and ginger into small pieces (mince). Tear up the peppers and add them all to the squid with olive oil and toss. Refrigerate for about 2 hours. You really should sautee the squid in a wok but mine is still packed away in my basement after the move. I heated a large frying pan over medium heat until it was hot (water sizzled) then tossed in the squid. It obviously doesn't take very long to cook a couple of minutes but I kept the squid moving the entire time. Removed the fully cooked white squid from the pan and added what was left of the marinate and waited for it to boil. Added the chopped bok choi and covered the pan immediately. After about 2 or 3 minutes the bok choi was wilted but still tender. Added the squid back into the pan tossed it for a few seconds and served over rice. It was really spicy which my daughter loved. The hubby and cousin even tried it and loved it eventhough they have aversions to slimey foods with tentacles. Very light easy to fix and perfect for a summer dish.
Next is melty. The mozzarella from Whole foods was delish. If I wasn't occassionally lactose intolerant I would have just eaten the cheese globe whole. Bought a Pillsbury pizza crust, leaves a little to be desired as far as taste but it worked enough. THe pizza sauce was really good, unlike most other pizza sauces you could taste the tomatoes. I sauteed some italian sweet sausage and mushrooms (another favorite of the daughter). I cooked the crust for about 5 minutes so that it would be cruchy added the toppings on different sections of the pizza (you know how it's almost impossible to have a pizza everyone is happy with). Sprinkled some sliced garlick under the toppings and finished it with a toss of Italian seasoning. Cooked it for a few more minutes and wa-la. Melty cheesy goodness. The cheese really made the pizza, must invest in more ridiculously expensive cheese.
Last but certainly not least the gooey goodness that is a recipe for a s'more pizza. The one I saw on the early show looked kind of ick, but I liked the idea of it. As always I tweaked. Probably the easiest recipe ever only 3 ingredients.
1 pack of ready to bake chocolate chip cookie dough (you can really use any type you want)
Few tablespoons of hot fudge sauce
2-3 cups of marshmallows.
Roll out the dough into a circle on a cookie sheet. Bake according to package directions. After the cookie has finished baking allow it to cool completely then spread the hot fudge sauce on like pizza sauce. Liberally add marshmallows to the top of the pizza. Turn your oven to low broil. And stick the pizza back in for a few seconds (it really takes less than 1 minute) for a very cool toasted marshmallow topping. It's ready to eat immediately. The sugar content has to be through the roof so if you make it for kids make sure they are going home immediately afterward, lol. The kid and adults all loved it.
Wednesday, July 9, 2008
"I don't eat.." -- Bite your Tongue!!!!
I know I said this blog would be more tame than the other one but, I'm a passionate person. The subject for today is people that don't eat certain foods because of something ridiculous. This pisses me off!! Living in America of decent means most people don't have to worry about what to eat, when to eat it or how it's fixed. We have access to so much food it's a crime. For me to hear people say "oh I don't eat pork, I don't eat non-organic foods" What the eff?? It's fine want to be environmentally friendly or simply be disgusted at the smell of brussell sprouts (I know I am), but people in this country have turned into food snobs. It's friggin food. Because the media claims everything is potentially bad for you (from spinach to transfat) mindless drones follow. Just because tomatoes made 60 people sick does not mean that anyone shouldn't eat tomatoes. There are hundreds of millions of people in this country, more people got sick from breathing the air yesterday.
As many know I'm allergic to a large (and strange) variety of foods. Common table top black pepper included. I do not demand that every restaurant in the country stop using pepper. I simply ask ahead of time and avoid menu items with pepper. But 15 years ago, 12 people got sick from MSG so now it's banned. I don't care what anyone says, Chinese food hasn't been the same since. It's been my experience that a restaurant (even small whole in the wall places) will accommodate your allergy. Heck people at my job remove pepper from their dishes for pot lucks. No need to punish everyone for your tummy ache.
This brings me to the constant banning of certain things for our own good. I don't have a problem with transfat. I do not want the government to save me from myself. I want transfats in everything. And the schools, geez, the children, won't someone please think of the children. Cakes, cookies, pizza parties are all banned at many schools. Partly because parents don't want their kids to have sugar and fatty foods. Again, what the eff? I spent the majority of my childhood with a pixie stick in one hand, a package of fun dip in the other and bazooka bubble gum in my cheek. I ate the greens, mac&cheese, smothered this, gravy with that and biscuits prepared by my grandmas. I don't have diabetes, high blood pressure or cholesterol. What a sad, miserable place school will become if there isn't the faint hope of a pizza or birthday party. Bake sales, hello!
We are entirely too obsessed with controlling food. This is blaspheme! I'm about to sound like a mom but there are kids in Africa starving and we don't want to eat a hamburger because it takes too long to digest and all these horrible things will happen to you if you eat meat. Human beings need meat, it's a scientific fact, that's how our brains evolved, we're omnivores.
In closing I'd like to say that the ability to eat prepared, seasoned food is a luxury. A simple twist of fate and we could be eating dirt cookies in Haiti. Before you turn up your nose at a pork rind or cookie dough ice cream think about how lucky you are to even have access to these foods. If you still don't want them pass 'em over this way!
As many know I'm allergic to a large (and strange) variety of foods. Common table top black pepper included. I do not demand that every restaurant in the country stop using pepper. I simply ask ahead of time and avoid menu items with pepper. But 15 years ago, 12 people got sick from MSG so now it's banned. I don't care what anyone says, Chinese food hasn't been the same since. It's been my experience that a restaurant (even small whole in the wall places) will accommodate your allergy. Heck people at my job remove pepper from their dishes for pot lucks. No need to punish everyone for your tummy ache.
This brings me to the constant banning of certain things for our own good. I don't have a problem with transfat. I do not want the government to save me from myself. I want transfats in everything. And the schools, geez, the children, won't someone please think of the children. Cakes, cookies, pizza parties are all banned at many schools. Partly because parents don't want their kids to have sugar and fatty foods. Again, what the eff? I spent the majority of my childhood with a pixie stick in one hand, a package of fun dip in the other and bazooka bubble gum in my cheek. I ate the greens, mac&cheese, smothered this, gravy with that and biscuits prepared by my grandmas. I don't have diabetes, high blood pressure or cholesterol. What a sad, miserable place school will become if there isn't the faint hope of a pizza or birthday party. Bake sales, hello!
We are entirely too obsessed with controlling food. This is blaspheme! I'm about to sound like a mom but there are kids in Africa starving and we don't want to eat a hamburger because it takes too long to digest and all these horrible things will happen to you if you eat meat. Human beings need meat, it's a scientific fact, that's how our brains evolved, we're omnivores.
In closing I'd like to say that the ability to eat prepared, seasoned food is a luxury. A simple twist of fate and we could be eating dirt cookies in Haiti. Before you turn up your nose at a pork rind or cookie dough ice cream think about how lucky you are to even have access to these foods. If you still don't want them pass 'em over this way!
Thursday, July 3, 2008
Menupix.com, when you don't know where to find what you want
If you've never visited menupix.com please go. This magnificent invention lists a huge number of restaurants in various major cities (including DC and surrounding areas). The brilliance includes a link to the picture of a menu for said restaurant. It's not only restaurants but carry-outs and many places that do not have dedicated web pages. Sometimes the menus are a little dated seeing as how prices change almost daily with food as they do with gas. An added bonus are short reviews you can leave for the restaurant. It's very bare bones like craigslist but there are hundreds of menus to choose from. You can search by type of food or location. This is especially useful when you've started a new job or moved to a new area and don't quite know what there is to eat. We've all had those days where we really want a good sandwich but subway is just not going to cut it and thanks to menupix you found out about the deli over in the cut with a NY style pastrami on rye.
Tuesday, July 1, 2008
Free Samples: A little slice of heaven
Started the blog yesterday but really didn't feel the motivation to really write. On my journey back from pricing the needed repairs to my car (stupid DC inspection, bad breaks shouldn't be automatic failure) I take the long way on my lunch journey to get the sushi I've been craving since Tia brought me some on Friday. What's this I see? A young man early twenties standing on Wilson Blvd. with an apron and a tray. I'm intrigued. As I speed walk closer (I make no qualms about being greedy)I see the tray is stacked with caterer sized ham and cheese sandwiches on a baguette. I stop (of course, they could be serving pepper fried peaches and I would've stopped) and Mr. Tray Guy explains that the free samples are from a coffee shop that has just opened by Chipotle. A quarter of a sandwich and 2 coupons. With a spring in my step I start chomping on the ham and cheese with a surprise of Dijon. The bread is surprisingly wonderful, slightly chewy with a hint of olive oil? That was danged good for a free sample. Down the escalator to the sushi place. I'm still hyped about the free sandwich so I treat myself to the Super Deluxe (9.95, I'm cheap too) instead of the regular. While I'm waiting for Mr. Sushi Man to do his magic (and singing the theme to Sushi Pack in my head "wa-na-na-na SUSHI!") I see a young woman out of the corner of my eye with yet another tray. Chic-fil-a is giving away samples of it's nuggets, hot damn! With an extra tray of all their sauces. I take a couple of samples with my fave Polynesian sauce. Two free appetizers in less than 5 minutes. My day is made.
While I greatly enjoy food, free samples are like finding a $1 bill on the street. It's not that much, you really don't need it but damned if you aren't hyped for the rest of the day. Who is the blaspheme that would complain about a free sample of any type of food especially if it's of substantial size. These weren't the barely a mouthful like at the bourbon chicken places at every mall. So I say whenever you have to opportunity to partake in free food, dive in with both hands, don't try to act siddity like you don't want it, EVERYONE likes free food even skinny chicks like me.
While I greatly enjoy food, free samples are like finding a $1 bill on the street. It's not that much, you really don't need it but damned if you aren't hyped for the rest of the day. Who is the blaspheme that would complain about a free sample of any type of food especially if it's of substantial size. These weren't the barely a mouthful like at the bourbon chicken places at every mall. So I say whenever you have to opportunity to partake in free food, dive in with both hands, don't try to act siddity like you don't want it, EVERYONE likes free food even skinny chicks like me.
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